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  <title xml:lang="en">Steamed Salmon in Black Bean Sauce</title>
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<h1>Steamed Salmon in Black Bean Sauce</h1>
<table class="recipe">
<tr>
<td>2 T black bean sauce</td>
<td rowspan="6">combine</td>
<td rowspan="7">steam</td>
<td rowspan="9">sprinkle</td>
</tr>
<tr>
<td>1 T dark sesame oil</td>
</tr>
<tr>
<td>1 T chopped fresh ginger root</td>
</tr>
<tr>
<td>&#189; t pepper</td>
</tr>
<tr>
<td>2 T frozen orange juice concentrate</td>
</tr>
<tr>
<td>2 T water</td>
</tr>
<tr>
<td>4 6-oz (180 g) salmon or sea bass fillets, about 1 inch thick</td>
<td class="righthide">&nbsp;</td>
</tr>
<tr>
<td>2 green onions, finely chopped</td>
<td rowspan="2" colspan="2" class="righthide">&nbsp;</td>
</tr>
<tr>
<td>2 T finely chopped fresh cilantro or parsley</td>
</tr>
</table>

<ol>
<li>Set up a steaming unit by placing crisscrossed sets of chopsticks
in the bottom of a wok or by placing a small rack in the bottom of a
large, deep skillet. Fill with boiling water up to the rack or
chopsticks.</li>
<li>Combine black bean sauce, sesame oil, ginger, pepper, orange juice
concentrate, and water.</li>
<li>Pat fish dry and place in a single layer in an 8&Prime;/1.5 L
baking dish.
<li>Pour sauce over fish.</li>
<li>Put fish dish on steaming apparatus. Cover tightly (use foil if
wok or skillet doesn't have a tight-fitting lid).</li>
<li>Steam fish over high heat for 10 minutes, or until just
cookied.</li>
<li>Sprinkle fish with green onions and cliantro.</li>
</ol>

<p>Variation: if steaming isn't desired or practical, the fish can be
covered with foil and baked at 425&deg;F/220&deg;C for 10 minutes, or just until
it is cooked through.</p>
<p class="confession">Shamelessly stolen from <a
href="http://allconsuming.net/item/asin/1896092012">In the Kitchen
with Bonnie Stern</a>.</p>
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